ROASTED TOMATO SOUP

A blend of veggies roasted to make a soup finished with seasonings

Serves 5-6 people

Ingredients

600g tomatoes

300g carrots

75g red pepper( 1 medium size)

150g onions

( chop all the vegetables in chunks)

2tbsp olive oil

1 ½ tsp sea salt ( if not available normal salt)

8-10 peppercorns

2tsp dried basil

1 cube chicken or vegetable stock

METHOD

Preheat oven at 220°C.

Place the vegetable chunks in an oven tray. Drizzle olive oil and add salt and peppercorns.

Cover with the foil and leave in the oven for about 50 mins.

Take the tray out of the oven. Use a ladle to turn the veggies in the tray. Veggies should be tender by now and you would see the juices in the tray.

Place the tray back in the oven without the foil for about 10-15 mins. You should see a roasted look on the veggies.

Take the tray out and let it cool.

Alternatively boil the vegetables in a pot with enough water to cover cook till they are completely softened.

Blend it in a blender and sieve through to get rid of any seeds and peels to get a clear pulp of the veggies.

Add water to the pulp to get the required consistency. Add dried basil and chicken/vegetable broth . Taste and adjust the seasonings. Let it simmer for about 20-25 mins to lock in the flavours nicely.

Serve hot with croutons!